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Milagu Vadai a.k.a Anjaneyar Vadai

Who doesnu2019t like vadai? No occasion is complete without vadai. A savory snack made from urad dal, and rice vadai is served along with breakfast, lunch, or as a snack. There are people who like medu vadai and people who like paruppu vadai, but there is one vadai that everyone likes. Yes, it is even served as prasad at temples, especially Anjaneyar temples. Indeed, yes, it is anjaneyar vadai. Served in temples, we would have wondered: is it possible to be made at home? And again, yes, you can make this crispy and tasty milagu vadai at home with refined sunflower oil manufacturers

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Milagu Vadai a.k.a Anjaneyar Vadai

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  1. Milagu Vadai a.k.a Anjaneyar Vadai Who doesn’t like vadai? No occasion is complete without vadai. A savory snack made from urad dal, and rice vadai is served along with breakfast, lunch, or as a snack. There are people who like medu vadai and people who like paruppu vadai, but there is one vadai that everyone likes. Yes, it is even served as prasad at temples, especially Anjaneyar temples. Indeed, yes, it is anjaneyar vadai. Served in temples, we would have wondered: is it possible to be made at home? And again, yes, you can make this crispy and tasty milagu vadai at home with refined sunflower oil manufacturers sundew sunflower oil. Ingredients 1. Urad dal 1 cup 2. Rice flour 2 tablespoon 3. Peppercorns 1 tablespoon 4. Salt as per taste 5. Sundew refined sunflower oil 2 cups Method 1. Wash and soak urad in water for thirty minutes. Drain the water and keep it in a strainer so that the water completely drains. 2. In a mixer jar, add the dal and grind it without adding water. If it does not grind properly, just sprinkle some water. Do not grind it smoothly; make a coarse paste. 3. Once it is coarse, add two tablespoons of rice flour and one tablespoon of peppercorns and grind it in pulse mode. 4. Transfer it to a separate bowl and stir in two tablespoons of edible oil manufacturers sundew refined sunflower oil. 5. Take nugget sized paste and place it in a ¼ inch greased banana leaf or plastic sheet. Cover it with another greased banana leaf or plastic sheet and flatten it using a flat bowl. Make it as thin as possible. Remember, it must be thin to get a crispy vada. 6. Carefully remove the top cover, wet your index finger, and make a small hole in the middle of the flattened batter. 7. Heat 2 cups of oil. Once the oil is hot, add vadai patties into the oil. Make sure to deep fry them in medium flame. Gently flip the vadai and fry the other side. 8. Once it is golden brown, remove it and place it on a paper towel to drain excess oil. Yummy, tasty temple style anjaneyar vadai is served.

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